In a medium sized mixing bowl, combine the olive oil, soy sauce, honey, and balsamic vinegar. Whisk these ingredients vigorously until the honey is fully dissolved and the oil is well incorporated into the liquid. This ensures that the sweetness and saltiness are evenly distributed throughout the marinade.
Stir in the minced garlic, chopped rosemary, thyme, black pepper, and salt. Mixing the herbs directly into the liquid helps to release their natural oils, which will penetrate the turkey more effectively during the marinating process.
Place the turkey tenderloins into a large resealable plastic bag or a shallow glass dish. Pour the marinade over the meat, ensuring every surface is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, though for the best flavor and tenderness, I recommend letting it sit for up to 24 hours.
Preheat your oven to 400 degrees Fahrenheit. Remove the turkey from the refrigerator and place it in a baking dish, discarding the excess marinade. Roast for about 25 to 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Let the meat rest for 5 to 10 minutes before slicing to keep the juices locked inside.
